NOTES FOR LADIES.

Globe, Volume XXIII, Issue 2406, 21 December 1881, Page 4

NOTES FOR LADIES.

Auburn-haired girls have come into fashion again. Low braids on the nerk will prevail this season. Dark bronze green toilets are exceedingly fashionable. The "high heel " in London has been voted "bad style." Broad sashes of blaok watered silk edged with black lace are worn. A bonnet composed of owl's feathers with the head as an ornament is a novelty. Satin and velvet evening shoes have the toes oovered with steel, jet, or Turkish embroidery. Fruit is popular as a trimming, and we see olusteers of plums, oherries, currants, or grapes, both on hats and bonnets. The fashion of tying broad bonnet strings near one ear, and fastening the bow with a fancy pin, has beoome quite general. The finest handkerohiofs are sheer snowwhite linen cambric, with a vine of embroidery wrought inside the narrow hemstitched border. While hats and bonnets are growing larger in America, English and French fashionable journals gay they grow smaller in those countries. Word oomes from Paris that red is next winter to reign supreme for pipings and inings for suits and wraps, as bows, and in masses for bonnets. Three canaries, painted nearly in life siz*, formed a novel design for a parasol. Another had a group of children painted on black lace with much effect. A pretty novelty is a tiny bird in the form of a brooch for fastening laoe. A hummingbird's brilliant plumage, with its ohanging hues, forms one of these ornaments. An atrocious-looking sooop bonnet has ap peared, which is called " Li Kepublique." A formidable looking gilt sabre adorns one side of the crown, and the head of a sternvisaged eagle peers from amid a oloud of blaok laoe oh the other. As an evidence of the gold mania in millinery is shown a princess bonnet of black satin covered with a latticework of perforated gilt spangles, and trimmed with an Alsatian bow and strings of blaok velvet, edged with gold laoe and fastened with gilt buckles. The novelty for neok scarves for the street is dotted net, with the dots as large as a silver quarter of a dollar, and this is not only seen in black and white net, but in • rioh oolor of s single shade, or else ombre, and the spots

may be flat, or of raited chenille, or elio beaded.

The Princess of Wales has not patronised the crinolette.

In Paris an association of ladies oolleota subscriptions for people who are in want but are too proud to beg. A new kind of bazaar is the "Alpine Fair." The stalls are made like Alpine chalets, en 3 the ladies are attired to match.

Among the newest trifles in jewellery are the miscroscopic watohes attached to the neck by a serpent coiling on the skin. The Princess of Wales has adopted a new form of riding habit with a short skirt, gored to the knees, and not much longer than an ordinary drawing-room oostume. Mix a little carbonate of soda with the water in which flowers are immersed, and it will preserve them for a fortnight. Common saltpetre is also a very good preservative. Women are admitted to nine of the Italian universities, and at Naples University one lady studios medioine, another pursues the sciences, and atiil another devotes her time to philosophy. Never iron a calico dress on the right side. If ironed smoothly on the wrong side there will be no danger of white Bpote and gloss, which give the new dress, done up for the first time, the appearance of a time-worn garment. It is said that at the Joseph Theatre, Vienna, ladies have taken the place of male performers in the orohestra ; that they wear neat black costumes, devoid of all unsuitable decoration, and that they have been received most favorably. The following is recommended as a cure for neuralgio headache : Squeeze the juioe of a lemon into a small oup of strong ooffee. This will usually afford immediate relief in neuralgic headache. Tea ordinarily inoreases neuralgic pain, and ought not to be used by persons affected with it. It has been demonstrated in Canada that the members of a ladies' sewing cirole oan hold their tongues for an hour. Two sceptical young men offered to contribute £lO to its funds on that condition, and the ladies, after taking ten minutes to oxprcßß their opinions of the sceptics, went resolutely to work and won the money. The fashionable colours of the coming season in Paris will be peach-blossom for evening dress, and dark blues, browns, and neutral tints for walking dresses. Pekins and plush will be the materials in vogue for demi-toilette, and brocades and satin for full dress.

A London journal thinks that when women begin to work they will smoke also, and that doubtless there will come a day when Worth will always add to his dresses a dainty little tobacco pouch or cigarette pocket. The silver bangles whioh have been worn so long at port bonheurs, and are supposed to bring good luok to the wearer, are entirely superseded by the mascotte, believed to be more powerful still. The mascotte is so called from the operetta of that name, wherein the heroine bears a oharm which brings good luck to all those whom sbe loves. As now worn, it is a smelling bottle of faience, made at Rouen,Jwith a gold stopper. The form is that of a heart, in the midst of whioh the head of an old woman is painted. The eyes are of real jet, black and sparkling, and the trinket is believed to be an antidote of that jettatura which, according to Paris ideas, one's best friends are sometimes disposed to throw over one. __^ CHEISTMAB COOKERY. Prize Bbcipb pob a Plum Pudding.— The following prize reoipe may not be unworthy of consideration at this season :—lib raisins, lib currants, lib suet chopped fine, fib stale bread crumbs, ilb flour, ilb brown sugar, rind of 1 lemon chopped fine, half a nutmet grated, 5 eggs, Jib mixed candied peel, half pint brandy. Well mix all the dry ingredients; beat the eggs, and mix the brandy with them ; then pour over the other things, and thoroughly mix. To be boiled in a basin or mould for six hours at the t<me of making, and six hours more when wanted for use.

SODFFI.BB Puddino.—Work with your hands a £lb of butter with 6jz of flour ; add 1 pint of boiled milk, flivorod with lemon, to the mixed flour and butter; plaoe it over the fire, and when it boils take off and add the yolks of six egge, and sweeten with loaf sugar; put it away until quite cold, then whip the whites of four eggs to a very strong froth, and pour in the cold mixture. Next take a plain mould, put buttered paper inside, and ornament the sides with citron; pour in the mixture and steam for two hours. Take a large shape, as the pudding will rise four times its original sizs; let it stand ten minutes before turning it out; serve with brandy sauce. Suet PuDDnra.—One cup finely chopped suet, two thirds oup good syrup, 1 oup sweet milk with half a teaspoonful soda dissolved in it, 1 cup stoned raisins, 1 teaspoonful cream of tartar sifted with flour enough to make a stiff batter. Boil in a basin or shape two hours, and serve with a eauoe prepared as follows : —One teacup sugar, butter the size of an egg, a large tablespoonful flour, all stirred together. On this mixture pour nearly a pint of boiling water. Let it cook a few minutes, and season with nutmeg or to taste.

Dukb of Oitmbbeiand's Pudding.—Six oimcea grated bread, 6 ounces sultana raisins, 6 ounces finest beef suet, 6 ounces apples chopped fine, 6 ounces loaf sugar, 6 eggs, a very little salt, the rind of a lemon grated; add candied lemon, orange and citron peel, mix all well together, put in a basin covered closely with a floured cloth; boil it three hours and a half; serve with wine sauoe. Diplomatic Pudding.—Deoorate a plain mould with a lining with currants and pistachio nuts, and fill the outer part with jelly; when the jelly is set remove the lining by putting a little warm water in it; make a oustard with a pint of milk and four yolks of eggs, flavour the milk with vanilla, add half an ounce of isinglass, stir it into the custard when hot; break up one or two sponge cakes and macaroons, cut up a few dried fruits, put a layer of eaoh until the mould is full, pour in the custard ; leave it in a cool place until wanted, then dip the mould into tepid water a second, turn it out on a cold dish and serve. Plum Cake.—lib of flour, 12 eggs, l|lb of butter, of brown sugar, 21b of stoned raisins, l.Ub of currants, washed, picked, and dried ; lib of almonds, blanohed and pounded; two pieces of citron, out fine ; one small wineglassful of brandy, one wine-glassful of wine, mace, cloves, and cinnamon ; one large wineglassful of rose-water, to be added to the almonds little by little while pounding. It is best to prepare the currants several days before making the cake, in order to spread them out on a largo flat dish to get them thoroughly dry. The fruit is to be all mixed together, and as much of the flour as it will take up rubbed into it. Cream the butter and sugar, beat in the yolks, add the fruit, then the flavoring, then the whites of the eggs, and lastly lap in lightly the romaining flour ; bake in a slow oven.

Soda Cake.—Take lib of flour, 6oz of butter or dripping, 6jz of sugar, half a pint of milk, one teaspoonful of carbonate of soda, and add one or two eggs, with i-lb of currants or carrawav seeds ; mix the soda thoroughly with the flour, rub in the butter, and beat the whole with a wooden spoon for twenty minutes before putting into a well-greased cake tin. Bake for a full hour and a half. Ordinary. Sponge Cake. Take the weight of four eggs in flour and sifted sugar, beat the eggs, yolks and whites separately, stir the sugar into the former, then add the flour and whites gradually, stirring it all the time. A few drops of essence of lemon greatly improves the flavor of this cake. Bibthday Cakb.—4jz of currants, 4oz of sultanas, 2oz of citron, 6. z of butter, 6oz sugar, lib of flour, 5 eggs, a quarter of a teaspoonful of soda ; mix the soda with the flour first, then rub in all the other ingredients ; beat the oggs for a quarter of an hour, yolks and whites together, then add them to the mixture ; if not quite moist enough, stir in a little milk. Bake for an hour and a half. loe as directed below. Loaf Cakb.—A rich loaf oako is made from this receipt:—lf baked in an oven where the heat is even you cannot fail to have a very nioe oake. Use two cups of sugar, one oup of butter, three cups and a half of flour (sifted of course), one scant oup of sweet milk, a heaping teaspoonful of baking powder, and five eggs. Beat the whites and yolks separately; mix the baking powder with the flour, and after beating the butter and sugar together add the otber ingredients, putting the flour in last. For the frosting gave Out the whites of two eggs, beat stiff, add one-half oup of pulverised sugar, six tablespoonfuJa of grated ohooolate, two tablospoonfuls of vanilla; when spread over the top of the oako sot it in the oven for a few moments to harden. Buy the ohooolate which is not sweetened. The frosting is not to be put on until the cake is baked and is cool.